Prepare the corn by removing all the husks and silk, then wash and pat them dry.

Warm the corn in the microwave for two minutes, and let cool for 5 minutes. This helps with cutting them as the cores can be difficult to cut through.

Once cooled, cut off the ends of each ear of corn cob just below the stem and then break or cut them in half.

Cut the corn into riblets by standing them up vertically and carefully pushing a sharp knife down the center of the core.

You may need to use a mallet or rock the knife back and forth to help it cut through. Then repeat on each half piece of corn, making 8 pieces total from one ear of corn.

In a small bowl, mix the olive oil and 1 tablespoon taco seasoning, and then brush it onto each corn riblet.

Place the corn into your air fryer basket (you may need to air fry in 2 batches depending on the size of your air fryer) and air fry on 385 degrees for 10-12 minutes.

While the corn is in the air fryer, make your sauce by mixing the sour cream, mayonnaise, remaining taco seasoning, and the juice of half a lime in a small bowl, and stir until combined.

You can use the sauce for dipping and/or put a few spoonfuls into a ziploc bag and cut a small hole in the corner to drizzle onto the corn ribs.

Once the riblets are done air frying, sprinkle the cotija cheese and squeeze some lime juice over them, and enjoy!